September 26, 2011

Sweet Yankee Cornbread


Hey everyone! Things are cooling down here in Minnesota and that means only one thing. I'm going to be a baking maniac the next few months. The leaves are changing from Summer's bright emerald green to Autumns bright reds, oranges, and yellows and I keep forgetting to put on more layers when I go outside! Sometimes I step out the door to walk Keeva and I'll be wearing a pair of pajama shorts and a T-shirt! I'll take two steps and realize that I'm completely dressed for the wrong season. Oh well - I guess it takes some getting used to every year.

For me the most exciting thing about Autumn is knowing that the Holidays are coming. Halloween, Thanksgiving, Christmas, and New Years Eve are almost upon us! Does anyone else think it was intentional to put all of the major holidays during the winter months so people wouldn't be so miserable? I guess not everyone hates winter as much as I do...but I do. But let's not talk about winter right now...Autumn has only begun!

I've actually already started planning my recipes for October-December and I can not WAIT to share them with you guys. Think apples, pumpkin, maple, squash, chestnuts. All the delicious flavors of Fall and Winter! I just hope my family isn't going to be sick of me shoving yummy Vegan goodies in their mouths by the time the holidays are over.

I've been wanting to make cornbread for a while now (since I got a free bag of cornmeal not too long ago!) and finally got around to it - with the help of my little sister Madison. This does contain wheat flour so it's not the classic, "traditional" southern cornbread, but it's just as sweet, moist, and delicious!

Ingredients:
  • 1 cup non-dairy milk + 1 tbsp lemon juice (I used So Delicious Unsweetened Coconut Milk)
  • 1/2 cup light oil
  • 1/4 cup applesauce
  • 1 tsp apple cider vinegar
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup finely ground cornmeal
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/4-1/2 cup fresh, canned, or frozen corn

Preheat the oven to 350 degrees F.

In a small bowl (or right in the measuring cup) mix together the milk and lemon juice. Set aside while you mix the other ingredients.

In a large mixing bowl, mix together the oil, applesauce, vinegar, and sugar. Once well combined, add in the milk + lemon juice and blend well.

In a smaller mixing bowl, sift together the baking powder, baking soda, cornmeal, flour, and salt. Once sifted and well combined, mix into the wet ingredients in three batches. After you've combined the wet and dry ingredients, stir in the corn.

Grease a 9x9 inch glass baking dish and pour the batter into the dish. Bake at 350 degrees F for 25-35 minutes until the tops and edges have become golden brown and when a toothpick inserted into the middle comes out clean. If you're using a metal baking dish - increase the oven temperature to 375.

9 comments:

  1. I love cornbread, and this looks so moist and delicious. Your little sister is adorable, she reminds me of my sister who is nine. :)

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  2. We just love all the creative ways you are finding to enjoy So Delicious Coconut Milk. This recipe looks delicious, and we can't wait to try making it! Thanks for sharing, Matthew!

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  3. Audrey - Thanks so much! I'll have to tell Madison you said so :)

    Gail - Thank you! I absolutely love your products. I can't wait to try your guys' new Greek yogurt!

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  4. I just have to tell you that I have been struggling to find the perfect simple vegan cornbread recipe for the past year! And yours definitely hit the spot (even with my omni friends!!). Thank you so much!

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  5. I'm so glad you and your omni friends liked it!!

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  6. Is that honey drizzled over the finished product? Because honey is not considered vegan..

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  7. MAMA - It's actually a product called Honee. It's made from Apples!

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  8. Hi! This looks delicious! Have you or has anyone else on here made this recipe with all purpose gluten free flour? My son is allergic to eggs, wheat, gluten, dairy.

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    1. I've heard a few people try this with gluten free all purpose baking flour with success. I'm not sure which brand they all used - but I've heard that it works!

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